Reviewed: Mar. 13, 2012

Really good. Sadly I could not find the rutabaga so I had to leave it out. I also left out the MSG and added worcestershire sauce instead. I couldnt find ground pork either so I substitued it with a little bit of pork sausage. The spices in the sausage actually made it better. Thanks!

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

Guess it depends upon where you are from, but if you are from Butte, Montana these pasties are simply not up to par...sliced potatoes? pork? MSG? beef bouillon? rutabaga?..ugh...might as well make a stew....No one in Butte would consider these "cornish" pasties...sorry...

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jack

Reviewed: Jan. 15, 2012

I just made these and served them with brown gravy! They are yummy!

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PABBYDOG

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Grand Blanc, Michigan, USA

Reviewed: Dec. 31, 2011

We added chopped basil and would suggest a medium-flavored sausage to add a little spice.

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43tracy

Reviewed: Dec. 15, 2011

Good recipe minus the MSG. come on cook with real food

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Katie S.

Reviewed: Dec. 1, 2011

Takes me back to the U.P.

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weldmetalman

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Oct. 29, 2011

My dad's from the U.P. and made these for me when I was a kid. These tasted exactly like I remember them. The only thing I omitted was the MSG and this recipe made 12 good sized pasties. I'll making a larger batch next time to freeze.

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AmyLukima

Home Town: San Francisco, California, USA

Reviewed: Oct. 14, 2011

My whole family loved these! My husband and I are from Michigan, so these were a treat! I ate it with gravy and my husband had his with ketchup. My kids just ate them up! We followed the recipe exactly, minus the msg. I ended up with 7 large pasties and 1 small one. We couldn't fit 1 1/2 cups of filling in each (more like 1/2 a cup), so we had quite a bit of leftovers that we just fried it up and ate. Next time I will add a bit of butter to my dough, or butter flavored Crisco, to give it a bit more flavor, and double it (dough) so we have leftovers and enough dough to use all the filling!

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coconutheather

Cooking Level: Intermediate

Reviewed: Aug. 19, 2011

I almost hate to do this, but I did change this recipe quite a bit, but I used this one as a base recipe. Here's what I did to simplify it and make my kids happy: used store-bought crust; omitted rutabaga, pork (didn't have any) and MSG. I was wary of cooking the meat raw in the dough, but I had nothing to worry about. They turned out great. Thanks for the inspiration!

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Kate U.

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Aug. 9, 2011

I use whatever I have on hand for the filling, saving leftover meat and veggies in separate ziploc until I have enough. Hubby loves them with venison filling

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